In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
In a large bowl, whisk together gluten-free flour, psyllium husk, and salt.
In another bowl, beat eggs, oil, and apple cider vinegar.
Pour the yeast mixture and wet ingredients into the dry ingredients.
Mix with a spatula or stand mixer until a thick, sticky dough forms (about 2-3 minutes).
Cover the bowl with a damp towel and let it rise in a warm place for 45-60 minutes (until nearly doubled).
Preheat oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
Transfer dough to the loaf pan, smoothing the top with wet hands.
Bake for 45-50 minutes until golden brown and hollow-sounding when tapped.
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
